workshop protective / preventive role of bioactive food...
TRANSCRIPT
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Nutraceutical Bioactive compounds
Prof. Silvana Hrelia
Department for Life Quality StudiesAlma Mater Studiorum-University of
Bologna (Italy)
Workshop
Protective / preventive role of bioactive food components in human health
Novi Sad, December 13-14, 2016
Nutrition to support well being
• Nutritional discoveries from the earliest days of history have had a positive effect on our health and well-being.
• 400 B.C. -- Hippocrates, the "Father of Medicine", said to hisstudents, "Let thy food be thymedicine and thy medicine be thyfood".
He also said “A wise man shouldconsider that health is the greatestof human blessings.”
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“YOU ARE WHAT YOU EAT” ?
Anthelme Brillat-Savarin, Physiologie
du Gout, ou Meditations de
Gastronomie Transcendante, 1826
"Dis-moi ce que tu manges, je te
dirai ce que tu es.“
He was simply stating that the food one eats has a bearing on what one's state of mind and health.
• The word nutrition itself means “The
process of nourishing or being nourished,
especially the process by which a living
organism assimilates food and uses it for
growth and replacement of tissues.”
• Today more than ever, obtaining
nutritional knowledge can make a big
difference in our lives
What is Nutrition?
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Nutrition 1.0
• support the growth,
• maintain body weight,
• prevent the development of dietary deficiencydiseases such as rickets, goiter, anemia, scurvy, etc
BALANCED DIET
…needs to have a balance of macronutrients / energy ( fats, proteins, and carbohydrates ) and micronutrients to meet the needs for :
OPTIMUM NUTRITION
…eating the right amounts of nutrientson a proper schedule to…
achieve the best performance and the longest possible lifetime in good health,
decrease the risk of
chronic/degenerative diseases
Nutrition 2.0
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The era of Functional food and
Nutraceutical
• Consumers are increasingly interested in the health benefits of foods and have begun to look beyond the basic nutritional benefits of food to
the disease prevention and health enhancingcompounds contained in many foods.
• This combined with a more widespreadunderstanding of how diet affects disease, health-care costs and an aging population havecreated a market for functional foods and naturalhealth products
Functional Food
• a food can be regarded as “functional” if it
is satisfactorily demonstrated to affect
beneficially one or more target functions in
the body, beyond adequate nutritional
effects, in a way which is relevant to eitherthe state of well-being and health or the
reduction of the risk of a disease''.
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Functional Foods
Natural food?
Fortified food?
Modified food?
Designer food?
Working Definition: Foods that may provide a health benefit beyond basic nutrition.
??
What is a Functional Food?
Health care costs
Life span increase
Life style changesChronic/degenerative diseases
Scientific research
New technologies
Functional food
Health
Life quality
Ageing
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FOSHU“Food for Specified Health Use”
The concept of functional foods was established in Japan in 1991
FOSHU must be approved by the Minister of Health and Welfare
after the submission of comprehensive science-based evidence
European Commission Concerted Action on Functional Food Science in Europe - FUFOSE
cohordinated by the International Life Scence Institute (ILSI) Europe (1995-1998)
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European consensus document
The unique features of functional foods are:
• Conventional or every day food;
• Consumed as part of a normal diet;
• Composed of naturally occurring components;
• Having a positive effect on physiologicalfunction beyond nutritive value (basic nutrition);
• Having authorized and scientificallysubstantiated health claims
Scientific proof
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Health Claims
• The EU Concerted Action supports
the development of two types of
health claims relevant to functional
foods, which must always be valid in
the context of the whole diet and must
relate to the amounts of foods
normally consumed.
Health Claims
• TYPE A: "Enhanced function“ claims that referto specific physiological, psychological functionsand biological activities beyond their establishedrole in growth, development and other normalfunctions of the body. This type of claim makesno reference to a disease or a pathological state
• TYPE B "Reduction of disease-risk“ claimsthat relate to the consumption of a food or food component that might help reduce the risk of a specific disease (e.g. folate can reduce a woman's risk of having a child with neural tube defects, and sufficient calcium intake may help to reduce the risk of osteoporosis in later life).
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Nutraceuticals
• Nutraceutical, a term combining the words “nutrition” and “pharmaceutical”, is a food costituent that provides healthand medical benefits, including the prevention and treatment of disease
• The term nutraceutical was originallydefined by Dr. Stephen L. DeFelice, founder and chairman of the Foundation of Innovation Medicine (FIM), Crawford, New Jersey (USA)
• These food costituents are chemical components
mainly present in plant food or of microbial
sources, and provide medicinal benefits valuable to
long-term health. Examples of these nutraceutical
chemicals include probiotics, antioxidants and phytochemicals
The regular fruit and vegetable consumption
is associated to a reduced risk of
chronic/degenerative diseases.
Nutraceuticals
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Nutraceutical diet
Institutions like FAO and WHO recommenda daily intake of at least 400 grams of fruitsand vegetables a day, if possible in 5 different servings
Eat the colours of life
To get the most benefits
out of eating fruits and
vegetable, you should eat
at least one daily serving
from each of the five
color groups:
blue/purple,
green,
white,
yellow/orange
red
as the "Color Way"
campaign suggests.
This campaign is also
known as "The Five Color
Diet" or the "5 A Day"
diet.
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By eating fruits and vegetables of a varietyof different colors, one can get the best all-around health benefits. Each different color fruitand vegetables containsunique health
components that are essential to our health.
Non nutrient components: Phytochemicals
Phytochemicals are
non-nutritive plantchemicals that have
protective or disease
preventive properties.
They are non-essentialnutrients, meaning that
they are not required by
the human body for
sustaining life.
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Classification of dietary phytochemicals
Rui RH. J Nutr 134: 3479S-3485S (2004)
Sinergy of dietary phytochemicals
Dose–response of antioxidant
activity of orange, apple, grape,
blueberry and 4-way
combination.
The benefit of a diet rich in fruits
and vegetables is attributed to
the complex mixture of
phytochemicals present in these
and other whole foods This
partially explains why no single
antioxidant can replace the
combination of natural
phytochemicals in fruits and
vegetables in achieving the
observed health benefits.
Rui RH. J Nutr 134: 3479S-3485S (2004)
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It is important to differentiate the pharmacological dose from the
physiological (or nutritional) dose.
Pharmacological doses are used clinically to treat specific diseases in
certain situations and require a doctor’s prescription;
physiological (or nutritional) doses are used to improve or maintain
optimal health, such as in foods.
The pharmacological dose is not equal to the physiological (or nutritional)
dose and, in some cases, can be toxic for long-term use.
Currently, there are no recommended dietary allowances for
phytochemicals. Therefore, it is not wise to take megadoses of purified
phytochemicals as dietary supplements before the appearance of strong
supporting scientific evidence.
Pharmacological vs physiological dose
The analysis of data collected in 12 different studies, which enrolled
280000 subjects revealed that people consuming 3-5 or more than 5
servings/day had a risk reduction for coronary heart disease of 7%
and 17%, respectively when compared with subjects who consumed
less than 3 servings/day.
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Phytochemicals In the Spotlight
• Phytochemicals have been discovered
within the past two decades.
• They are in the “Nutrition Spotlight”and are the “New Nutritional Frontier.”
• Research present in
both in the private and public sectors.
So What are Phytochemicals?
• Phytochemicals are “plant chemicals.”
• They are naturally occurring compounds.
• However, most of their functions/roles in most plants are unknown.
• They provide healthier benefits and treat/prevent diseases.
• There are tens of thousands in the foods we eat (especially fruits, vegetables, and grains).
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Phytochemicals: main actions
• Detoxifiers
– helps body recognize and destroy toxins
• Antioxidants
– removes cell-damaging molecules (free radicals)
• Cell Regulators
– helps control growth of tumor cells
• Hormone Modulators
– mimic hormones or prevent production
Allylic Sulfides
• Garlic, onions, leeks, shallots, chives
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Allylic Sulfides (nutraceutical value)
• Stimulate enzymes that inhibit bacterial growth
• Lower blood pressure and cholesterol
levels
• Strengthen immune and cardiovascular
system
• Anti-growth activities for fungi and
parasites
• Cancer preventive properties
The most abundat allylic sulphide in garlic is allicin which represent 70% of all
the allylic sulphides in garlic, possessing antibacterial properties.
The immediate precursor of allicin is alliin, (+)-S-allyl-L-cysteine S-oxide.
Allicin is formed by action of the C-S lyase enzyme alliinase (released by
cutting or crushing garlic cloves) on the stable precursor alliin in 10 s at room
temperature!
Allylic Sulfides
Martins N et al. Food Chem 211:41-50 (2016)
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Stereochemical structure of the most representative bioactive
constituents from Allium sativum L
Allylic Sulfides
Garlic and blood pressure
High blood pressure is an important risk factor for cardiovascular disease and
is attributed to an estimated 70% of heart attacks, strokes, and chronic heart
failure .
Garlic supplements have shown promise in lowering blood pressure in several
meta-analyses .
Garlic contains a number of active sulfur compounds that modulate
endothelium-relaxing and -constricting factors, leading to blood pressure
reduction. Specifically, garlic has been shown to stimulate the production of
NO and hydrogen sulphide (H2S), both gasotransmitters leading to
vasorelaxation. In addition, garlic reduces the production of the
vasoconstricting factors endothelin 1 and angiotensin II.
Moreover, garlic regulates slightly elevated cholesterol concentrations,
and stimulates the immune system by increasing macrophage activity,
natural killer cells, and the production of T and B cells
Ried K. J Nutr 146:389S-396S (2016)
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Flavonoids
• Flavonoids (and bioflavonoids) are a class of plant secondary metabolites. The nameis coming from the Latin word flavus(yellow)
• Most fruits and vegetables, some intensely colored (blue to red colors in fruits, flowers, leaves)
• black and green tea, onions, red wine, and apples
Pan MH et al. Food Funct 1:15-31 (2010)
(A) flavones,
(B) flavonols,
(C) flavanols,
(D) flavanones,
(E) isoflavones,
(F) anthocyanidins.
Representative
natural flavonoids and
their dietary sources
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Flavonoids (nutraceutical value)
• black and green tea, onions, red wine, and apples protect against cholesterol damage
• More than 3 cups of (green) tea a day protects against heart disease
• lower the death rate from heart disease• help block carcinogenic effects of UVB radiation• reduces risks of cancers
Reduced risk of CVD
PeripheralPeripheral vascularvascular
and and cardiovascularcardiovascular
effectseffects of of flavonoidflavonoid
richrich foodsfoods
• Vasodilatio
• Blood pressure
• Insuline resistence
• Glucose tolerance
• Platelet reactivity
• Immune response
Spencer JPE. Proc. Nutr. Soc. 69:244 (2010)
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Anthocyanins
• Grapes, raspberries, blueberries, cherries, onions, blackberries, strawberries
• Red to purple pigments found in plants
Anthocyanins (from Greek ἀνθός (anthos) = flower and kυανός (kyanos) = blue)
constitute the largest and probably the most important group of water-soluble
plant pigments. They belong to the widespread flavonoid group of polyphenols,
which are responsible for the blue, purple and red colour of many plant tissues .
They are commonly glycosides at C3 position (esose and pentose)
Anthocyanins
Smeriglio A. Phytoterapy Res 30:1265-1286 (2016)
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Anthocyanins are rapidly absorbed in the stomach and small intestine and
appear in the bloodstream within a few minutes (6 to 20 min).
Anthocyanins appear to have a high organotropism as can readily cross the
blood–brain barrier. Anthocyanin accumulation has been demonstrated in the
eyes, suggesting that these compounds also readily cross the blood–retinal
barrier, which could justify the potential health effects of these substances to
these areas .
Numerous in vitro and in vivo studies suggest that anthocyanins may be
positively implicated in human health.
They exert different biological effects, and it seems that the consumption of
foods such as juices or other formulations rich in these compounds may be
correlated with antidiabetic and anti-obesity effects. These compounds may
also be useful as neuroprotective agents, in reducing inflammation and
exerting cardiovascular protection as well as in preventing and inhibiting
cancer growth.
Anthocyanins
Anthocyanis (nutraceutical value)
• Also known as flavonols
• Provide bridges that connect and
strengthen intertwined strands of collagen protein
– soft tissue, tendons, ligaments, bone matrix
– most abundant protein in the body
• Scavengers for free radicals
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BlondeBlonde or or RedRed??
Red oranges include three
particular cultivars of oranges
(Moro, Tarocco, Sanguinello)
grown only in Sicily and the island of Malta
With similar Vitamin C content
with blond oranges, their
nutraceutical value depends on
the presence of anthocyanins, which are absent in other
cultivars
BlondeBlonde or or RedRed??
Component Effect
Flavonoids Anti-inflammatory
Antioxidant
Antiproliferattive
Antocyanins Antioxidant
Antiproliferattive
Hydroxycinnamicacids
Antioxidant
Chemopreventive
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• Cruciferous vegetables
– scientific name for a group of plants whose four
petals resemble a cross.
– part of cabbage family (cabbage, broccoli,
cauliflower, brussels sprouts)
– release biological chemicals such as
isothiocyanates, organic cyanides
Glucosinolates
pH of intestinaltract
Glucosinolate:
Glucorafanine
Isotiocyanate:
Sulforaphane
Broccoli and Broccoli and coco……??
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• Activate liver detoxifying enzymes
• Block enzymes that promote tumor growth (liver, colon, lung, breast, stomach, esophagus)
• Increase enzyme activity involved in detoxifying carcinogens and other harmful substances
• Inhibit DNA damage that triggerscancer
Isothiocyanates (nutraceutical value)
Cytoprotection
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“Eat Your Vegetables”
• Mother was right when
she told you to “Eat
your vegetables.”
• When phytochemicalsare added to the diet,
the capacity of human
genes to protect and
restore optimal health
is far greater than previously recognized.
Your Diet Is Important
• People who consume little fat and eat
plant -rich, high-fiber diets have a lower
incidence of certain diseases, such as
cancer, heart disease, and diabetes.
• 70% of preventable cancers and 33% of
cancer deaths are attributed to dietary
factors.
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Diet Recommendations
• The mediterranean food pyramid
recommends at least 3-5 servings of
vegetables a day and 2-4 servings of fruit a
day.
• Eat around 5 different colored fruits and
vegetables a day.
• Also, increase the amount of fiber you are
getting.
Are There Alternatives?
• People who know they should eat more
fruits and veggies, but have trouble doing
so, question whether veggie pills and other supplements are beneficial.
• Are they none toxic?
– So far, evidence for supplements is far less convincing than fresh fruits and vegetables.
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Supplements, Less Than The Best
• Pills and powders try to mimic the
components of food, but are far less
successfull.
– Can never get all the known and unknown phytochemicals in a supplement.
– Some nutrients and fibers can be lost when concentrated into pill form
– Are more expensive.
Why Fruits and Veggies Win Over
• Nutraceuticals in fruits
and vegetables
overlap each other and
possibly have
interactive and sinergic
effects.
• Fruits and vegetables
help best to activate
the body’s own
disease-fighting
resources.
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You have to take a lot
of medicine if you want
to become as big as
your father Can I hope for
another alternative
if I take less?
“If I’d known I wasgoing to live this
long, I would havetaken better care of
myself.”
Eubie Blake
American ragtime musician
The day of The day of hishis 100 100 birthdaybirthday
